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Main dishes

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna recipe
photo by:kraft
Combine roasted fresh vegetables—like carrots, eggplant and peppers—with whole wheat lasagna noodles to make this Healthy Living recipe.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
12 servings
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What You Need

4
cups  cut-up assorted non-starchy fresh vegetables (carrots, eggplant, red and green peppers), 1-inch pieces
2
Tbsp.  KRAFT Lite House Italian Dressing
3
cloves  garlic, minced
1
jar  (24 oz.) spaghetti sauce
1/2
cup  water
1
 egg, beaten
1
container  (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1-1/2
cups  KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
9
 whole wheat lasagna noodles, cooked
3
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375°F.

TOSS vegetables with dressing and garlic; spread onto bottom of 15x10x1-inch pan. Bake 30 min. or until vegetables are crisp-tender, stirring occasionally. Place in medium bowl; stir in spaghetti sauce and water.

MIX egg, cottage cheese and 1 cup shredded cheese until well blended.

SPOON 1 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles and half the cottage cheese mixture. Repeat layers. Cover with remaining noodles, sauce and shredded cheese; sprinkle with Parmesan.

BAKE 45 min. or until heated through. Let stand 15 min. before cutting to serve.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Substitute KRAFT 2% Milk Shredded Mozzarella Cheese for the shredded Italian cheese.
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